AI-generated imageFresh Bomdong Geotjeori: Quick Korean Spring Cabbage Kimchi Salad (4)
Bomdong is a tender, loosely headed Korean spring cabbage. Toss washed leaves with a spicy fish-sauce dressing without a separate salting or fermentation step; eat freshly prepared.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Trim the cabbage base, separate the leaves, wash both sides thoroughly under running water, and drain well.
- 02
Leave small leaves whole; split large leaves lengthwise and cut into bite-sized pieces with both stem and leaf in each piece.
- 03
In a large bowl, mix 4 tbsp gochugaru, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp plum syrup, 2 tsp garlic, and 2 tbsp vinegar.
- 04
Add drained cabbage and toss gently with clean food-safe gloves or tongs. Taste the dressing and gradually add up to the remaining 1 tbsp fish sauce.
- 05
Finish with 1 tbsp sesame oil and 1 tbsp sesame seeds, toss lightly, and serve. This is a fresh salad-like kimchi, not shelf-stable fermented kimchi.
Before you cook
Wash raw cabbage thoroughly under running water and use clean utensils. Anchovy sauce contains fish; sesame oil/seeds contain sesame; soy sauce may contain soy and wheat. Refrigerate within 2 hours at 4°C/40°F or below and eat promptly.
Allergens: 생선(멸치액젓) / Fish (anchovy sauce) / 魚（いわし魚醤）, 대두·밀 가능(간장 제품 성분 확인) / Soy and possibly wheat (check soy sauce label) / 大豆・小麦の可能性（しょうゆ表示確認）, 참깨(참기름·통깨) / Sesame / ごま
Image & source credits
AI-generated image.
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